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Koji Rubbed Steak

Try this incredible hack for creating a flavor reminiscent of months-long dry-aged steak but only in 3 days! Take a couple of New York strip steaks and cover them in finely-ground koji rice—the same fermented product that’s used in soy sauce, mirin, sake and miso. Then you allow your steaks to marinate for two to three days. After scraping off the koji rice, cook steaks as you normally would. The result? Your steaks have the earthy flavor you enjoy without the wait! Get the recipe for Koji-Rubbed Steak.